Coco Mochi Soft European Bread
1.
The yeast is soaked in warm water with a little sugar and foamed before use.
2.
In addition to butter, salt, and cocoa powder, all the raw materials are added at once to knead the dough in the bread machine. The liquid is increased or decreased based on the state of the dough. Cocoa powder and whole wheat flour have strong water absorption, and different flours have different water absorption properties.
3.
After kneading the dough smoothly, add butter, cocoa powder, salt, etc. to continue kneading until the dough is fully expanded, and the mask is released.
4.
Put the oven on the fermentation gear and seal it and start to send it.
5.
After the dough has expanded twice, and poke holes in flour with your fingers, it will be done in one shot.
6.
Divide the dough into 3 equal parts, shape it, vent and seal and relax it for about 20 minutes.
7.
When the dough comes out, start to make mochi. Pour glutinous rice flour, milk, sugar, etc. at a time and stir evenly.
8.
Stir until smooth and no particles, put half of the butter in the steamer, and steam for about 20 minutes.
9.
The steamed glutinous rice flour is crystal clear, then add the remaining butter, knead it with a silicone knife when it is hot, and knead it into the glutinous rice ball when it is not hot. Take care to wear gloves to prevent sticking.
10.
The glutinous rice ball kneaded with butter is smooth and soft, and it weighs about 450 grams.
11.
Divide the mochi into three equal parts and make rounds for later use.
12.
White sugar, butter, and purple potato mash are fried to dry water at a ratio of 0.6:1:10, and make purple potato filling for later use. There is no process diagram, so I'll make up for it.
13.
The walnuts are cooked in the microwave and chopped for later use.
14.
Roll the dough into a round slice, put it in mochi and roll it out thin, taking care that the mochi can't exceed the inside of the crust.
15.
Sprinkle with purple sweet potato filling.
16.
Sprinkle dried cranberries.
17.
Finally, sprinkle with chopped walnuts.
18.
The sauce is closed.
19.
The triangular bread is wrapped, pay attention to the corners to be round.
20.
Round bread with purple sauce.
21.
The bar bread has a purple finish.
22.
Put it in a baking tray lined with tin foil with the mouth down, leaving enough space and distance for each bread. Each bread weighs about 400 grams.
23.
Put it in an oven with hot water and seal it for the second shot. The second shot is about 1.5 hours, and it will be fermented until it swells about twice as large. The second shot is complete.
24.
Sprinkle low powder on the sieving method, then cut the cut, and cut the cut with one cut, be accurate, fast, and appropriate in weight.
25.
After preheating the oven at 210 and 190 degrees, bake it for 15 minutes, and then bake it on the turntable for about 5 minutes.
26.
When I turned on the oven, the house was full of fragrance and the bread became fat.
27.
Bring out of the oven and let cool.
28.
Can't help but cut a piece while it's hot, it's crispy and delicious, soft and glutinous, with enough fillings and full of fragrant mouth.
29.
It is nutritious, healthy, delicious and affordable.
Tips:
Different temperature settings of the oven are different, I am a Bachui oven. When kneading the dough, the liquid should be increased or decreased according to the state of the dough. Cocoa powder and whole wheat flour have strong water absorption, and different flours have different water absorption properties.
